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Don’t spend hours making pizza dough and try this easy vegan no-yeast pizza dough recipe for a quick pizza fix! Yeast-free Vegan Pizza Dough from scratch made out simple ingredients! Jump to Recipe
Pizza lovers, this vegan no yeast pizza dough recipe is for you!
Home is where the pizza is, right? I LOVE me a slice of pizza and there are already all kinds of pizza recipes on the blog. Classic ones like Margherita, and pretty special ones such as BBQ Sweet Potato, some with regular crusts, some with tortilla crust or gluten-free crusts. Today, we add my new favorite quick fix for all those spontaneous pizza cravings! Yeast-free crust!
Those of you who love homemade pizza as much as I do know that yeasted dough can take time and that’s why I created this quick Vegan Pizza Dough Recipe that uses NO yeast! Ain’t nobody got time for that dough to rise until doubled in size, right? Especially in winter, when it takes hours.
This is a great dough to get you in the kitchen with friends, your kids, and family making pizza from scratch. I guarantee you that you will get this into the oven in 15 minutes flat!
How do you make pizza dough from scratch without yeast?
You would think that yeast is the one ingredient any pizza dough needs the most as it is the primary leavening agent, meaning it’s what causes the pizza dough to rise
But is yeast necessary for pizza dough? I guess it depends on your expectation and cultural background. Ask any Italian and they would tell you that it is “imposibile” to skip the yeast.
However, I find I can use a blend of baking soda and baking powder instead of yeast for this vegan pizza dough recipe and get a result that is not only 100 % “delizioso” but also stupid easy.
While yeast provides nice flavor it is not necessary to create a delicious homemade vegan pizza. The recipe can be made and the whole pizza can be baked in a fraction of the time it takes to make traditional yeasted pizza dough.
This is a great easy weeknight dinner recipe to make with the kids as it really is foolproof. This is something any baker of any level of experience can make.
Ingredients for making Yeast-free Pizza Dough:
- non-dairy milk, such as almond soy or light coconut
- vinegar – reacts with the baking powder and help to raise the dough without yeast
- extra virgin olive oil – use the good stuff to add a wonderful Mediterranean flavor
- all-purpose flour – for health reasons, you could try making this pizza dough recipe with whole wheat flour but it will crisp up more and be a bit more like a flatbread or chapati pizza.
- baking powder and baking soda – The dough’s raising agents, which activate once you add the water, so there is no waiting around for proofing dough
- dried oregano and salt as seasonings
Tips and Substitutions:
- For super crispy edges, brush olive oil on the crust before baking. I like to use leftover oil from any marinated veggies like olives, bell peppers, or artichokes for this one because it adds more flavoring.
- Add any dry fresh herb into your dough for extra flavor.
- I like to bake the dough on parchment paper because it keeps the dough softer and prevents it from getting too hard.
- Forgot to add spices to the dough? Another way to add flavor to the crust is to brush it with garlic oil or herb oil before and/or after baking.
- The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked pizza as well as the baked pizza for up to a month.
Warm the water and nondairy milk until lukewarm, mix in the extra virgin olive oil and vinegar.
In another bowl mix in rest of the dried ingredients, until they are well combined Add the dry ingredients to the wet bowl and mix.
Press and mix or use your hands to lightly knead. Depending on the non-dairy milk and the flour used you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.
Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment-lined baking sheet. Use flour if the dough is sticky to help spread.
Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.
Topping ideas for making Vegan No-Yeast Pizza:
- sautéed mushrooms
- vegan Parmesan cheese or any of these homemade vegan cheeses
- fresh herbs
- arugula
- tomato sauce
- kalamata olives
- pineapple
- onions
- bell peppers
- corn, black beans or chickpeas
More Pizza Recipes from the blog:
- Pizza with Chipotle Red Lentil Tomato sauce and Vegan Ricotta
- Sriracha BBQ Tofu Pizza with Vegan Pepperjack
- Deep dish Black-eyed Pea Pizza
- Buffalo Chickpea Pizza with Celery Ranch Dressing.
No Yeast Pizza Dough - Vegan
Ingredients
- 1/4 cup non-dairy milk, such as almond soy or light coconut
- 1/4 cup water
- 1/2 tsp vinegar, , white distilled vinegar( is usually more tolerated for yeast-free) or apple cider vinegar(which contains some yeas) or 1 teaspoon lemon juice
- 2 tsp extra virgin olive oil
- 1 1/2 cup flour, , I use unbleached all purpose
- 1/3 tsp salt
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp oregano
Instructions
- Warm the water and non-dairy milk until lukewarm, mix in the extra virgin olive oil and vinegar
- In another bowl mix in rest of the dried ingredients, until they are well combined
- Add the dried ingredients to the wet bowl and mix
- Press and mix or use your hands to lightly knead. Depending on the nondairy milk and the flour used, you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.(15 Mins if near a warm oven)
- Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment lined baking sheet. use flour if dough is sticky to help spread. Use hands or roll it out.
- Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
- Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
- Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.
Video
Notes
- for gf crusts and gf yeast free crusts see my gluten-free crusts
- for super crispy edges, brush olive oil on the crust before baking. You use leftover oil from marinated olives, canned peppers, or artichokes for this one because it adds even more flavoring.
- Add any dry fresh herb into your dough for extra flavor.
- I like to bake the dough on parchment paper because it keeps the dough softer and prevents it from getting too hard.
- Forgot to add spices to the dough? Another way to add flavor to the crust is to brush it with garlic oil or herb oil before and/or after baking.
- Store: The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked (rolled out) pizza as well as the baked pizza for up to a month.
- The calories do not include any toppings - 1/2 pizza crust adds up to 393 cal, 783 cal for the whole pizza without any toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My absolute go to for homemade pizza dough! I personally think that the oregano is needed [only because I first tried without it, haha]. I make a double patch per pizza, fill it with toppings & it still only makes it 1-2 days total. I can’t help myself & I’m fortunate enough that I dont have to share ;p
Awesome!
Easy, quick, tasty & way cheaper than store bought pizza crust!
🙂 thank you for this great review!
My husband and I loved this recipe. I can’t have yeast, and we have struggled to find a good easy recipe to make. I’ll definitely be making this again!!
Thrilled to hear, Angela!
Made this tonight, topped it with some tomato basil sauce from Aldi and miyokos vegan mozzarella cheese and holyyyyy cow I don’t think I’ll buy pizza again for a while. Thank you so much for this awesome crust recipe!!!!! Followed the directions and it came out perfect c:
yay!
Recipe works okay. It’s a canvas to make your own. Followed it precisely with same ingredients and had to add much more flour form a dough. If you like thin limp pizza this is for you. Too salty for me, yet, again it’s a canvas to make your own. It bakes. Make it your own.
Hmm not sure why you needed that much flour. What liquid did you use?
Reduce the salt to just scant 1/4 tsp. Baking powder and soda also adds some saltiness so you might be feeling that.
The dough is to be moist is somewhat sticky. Too stiff a dough makes for a thin and crispier crust. Moist dough will rise better and be somewhat fluffy
Richa thank you for this recipe. Although I haven’t made it yet, I rated the recipe 5 stars because of its simplicity.
Question: using name brand grocery store frozen pizza as a basis for comparison, what is the texture of your pizza like? Phrases like “thin and crispy” or “thick and chewy” come to mind.
Thank you
It’s think and crispy.
Richa, can you please, please, pretty please come up with a good recipe for a vegan pepperoni? I tried a tofu one recently, but the texture didn’t cut it. You always come up with the best recipes, so I’m hoping you’ll come through with one. Thank you!
This recipe is awesome! It makes thigns much easier!! Thank you!!!
❤️❤️